Method
Put in a thick bottom pan the butter, oil, shallot and rice
Cook a little then add the garlic and stock cube.
Slowly add the water a little at a time
When half the bottle the bottle has gone add the chilli & asparagus
Always stir the risotto so it does not stick
Keep adding the water until it has all gone
Cook the rice until soft but with a little bit of a crisp bite in the middle of the rice
When at that stage add the tomato, parmesan & coriander
If the risotto is thick just add a little more water so it is lose and soft
Add some salt and pepper
Serve with the crusty bread
Eat out of the pan and enjoy it with a fruity dry white wine like a Sancerre or Riesling or Chablis
Take all the ingredients pre done so that all you do is cook
It will take no more than 20mins to cook